Mango Coconut Bavarian Pie Recipes

MANGO BAVARIAN PIE

Steps:

• Soften gelatin in cold water.
• Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly.
• Beat all ingredients except whippe cream until blended.
• Chill until partially set.
• Fold in whippe cream and pour into pie shell.
• Chill.

MANGO KEY-LIME PIE WITH COCONUT MERINGUE

Steps:

• Brown Sugar Crust Preparation:
• Preheat oven to 350 degrees F.
• Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.
• Mango Key Lime Filling Preparation:
• Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.
• Coconut Meringue Preparation:
• Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.

MANGO AND COCONUT PIE

Steps:

• Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned.
• Cool.
• Sprinkle gelatin over 1/4 cup mango juice and let stand to soften. In a food processor, combine 3/4 cup mango juice with 1 cup mango pieces and process until smooth. In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt.
• Mix well. Stir in milk and pureed mango mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil.
• Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in 1/2 cup toasted coconut.
• Refrigerate about 30 minutes.
• Fold in other cup mango pieces. Spoon into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until soft peaks form. Add 1 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Gently fold in mango jam. Pipe or spoon whipped cream over filling. Garnish with rest of coconut.
• Refrigerate 3-4 hours.